Cuban-Style Roast Pork Tarifi

Malzemeler

• 4 cloves garlic2 teaspoons kosher salt1 teaspoon ground black pepper1 teaspoon ground cumin1 teaspoon dried oregano1 teaspoon ground coriander3 tablespoons lime juice3 tablespoons orange juice3 tablespoons olive oil1.5 teaspoons white wine vinegar1 (4 pound) pork shoulder roast

Hazırlanışı

1. Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
2. Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
3. Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
4. Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
5. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
6. Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

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